This recipe is a delectable alternative to meat-based nuggets. Today, we bring you a delightful and crunchy option made with chickpeas and vegetables from Luengo. Easy to prepare and oven-baked, these nuggets offer a healthy twist to this classic favorite. Feel free to customize the recipe with your favorite veggies and spices for unique flavors.

Note: For added crunch, use panko - Japanese flake-shaped breadcrumbs, ideal for light batters. Conventional breadcrumbs work too; consider flouring before the egg for better results.

We hope you'll try this delicious recipe that's sure to win the hearts of both young and old.

Ingredients:

• 200g Cooked chickpeas Luengo

• ½ onion

• 1 carrot

• 1 tsp sweet paprika Caballo de Oros

• 1 tbsp flour

• 1 egg

• Breadcrumbs or panko

• Extra Virgin Olive oil Abril

Instructions:

1. In a food processor, chop the onion and carrot. Then, add the drained chickpeas and mash them with a fork.

2. Add sweet paprika and salt to taste. Mix well and add one or two tablespoons of flour until the dough is manageable and doesn't stick to your fingers.

3. Shape the mixture into balls and form the nuggets with your hands. Coat them by dipping in beaten egg and rolling in panko or breadcrumbs.

4. Place the nuggets on a baking tray with a little oil. Bake at 180ºC (356 F) for approximately 30 minutes or until they turn golden brown. If your oven has a fan option, it will ensure even cooking.

5. Optional: serve on a bed of lettuce and accompany with ketchup sauce.

Enjoy these scrumptious No Chicken Nuggets with a delightful crunch!